Heat 4 1/4 cups water (1 liter) with 1 tablespoon salt. When it boils, add the whole, well-washed potatoes and cook for 12 minutes. Discard this cooking water.

Wash the chicken thoroughly and remove any giblets from the thighs. Place the chicken in 8 1/2 cups hot water (2 liters) along with the garlic, onion, and tomatoes. After 10 minutes, check the pot and skim off any foam that forms on the surface. Remove as much foam as possible and continue cooking. Add the peeled carrots, cut as you like (slices, sticks, or cubes), and let them cook over medium heat.

Five minutes after skimming the foam, add the chicken bouillon cube, salt, and a pinch of black pepper, along with the rice and the cooked potatoes. Cover the pot and let it continue cooking.

Check the chicken. If you want to add pasta, this is the time to do it—it helps stretch the meal. Just remember to add one more tablespoon of salt.

Once the chicken is cooked, about 10 minutes later, taste and adjust the seasoning with more coarse salt if needed. Add the zucchini, cover, and let cook for just one more minute. Leave the pot on the stove for about 4 more minutes without removing it.